FLEUR by Hubert Keller takes Tapas to a whole new level in Las Vegas

Chef Hubert Keller

Chef Hubert Keller does it again in Las Vegas with his name sake Fleur by Hubert Keller located in the Mandalay Bay in the venue previously occupied by his renowned Fleur de Lys. Chef Hubert Keller is known throughout the world not only as a classically trained French Chef but an author and TV host has well. We really can’t talk about his newest venture without taking a look on how this incredible Chef got his start.











Keller was born in Alsace, France, and graduated from the École Hoteliere in Strasbourg. Beginning as a pastry chef, he worked in various restaurants including Auberge de L'Ill, the cruise liner Mermoz, Domaine de Chateauneuf, and Moulin de Mougins in France, and La Cuisine du Soleil in São Paulo, Brazil. He trained under Paul Haeberlin, Paul Bocuse, and Roger Verge before coming to San Francisco in 1982.

By 1986 he was already well known as one of the Top French Chefs in the world and began setting his roots down in the United States. He became co-owner and executive chef of the original Fleur de Lys in San Francisco. He later opened a gourmet Burger Bar in Las Vegas, Nevada, which features a $60 "Rossini Burger" made of American Kobe beef, sautéed foie gras, and shaved truffles.

He then opened a second Fleur de Lys, at Mandalay Bay and also branched out to St, Louis where he opened a French influenced steakhouse in Downtown, SLEEK, which is regarded as the best steak house in St. Louis. Chef Keller also was the consulting chef at the Club XIX, at the Lodge in Pebble Beach in Pebble Beach, California.

And as if being a Chef / Restaurateur did not keep him busy enough he also authored The Cuisine of Hubert Keller and is the co-author of Dr. Dean Ornish's Eat More, Weigh Less.






He was the first guest chef with Jean-Marc Fullsack to cook a dinner for a president (Clinton) in White House history and to train the White House chef in healthy cooking with the guidance of Jean-Marc Fullsack.

Chef Keller has been recognized by most of the prestigious culinary organization and publications in the United States. In 1988 Hubert Keller was ranked as one of the "10 best new chefs in America" by Food & Wine magazine. In 1997 he won the James Beard Foundation/Perrier-Jouët award for America's Best Chef in California.

He also received the James Beard Foundation's Who's Who of Food and Beverage in America lifetime achievement designation in 2003. In 2006, Keller was named the best culinary ponytail award winner, according to Men's Hair magazine.





 His Restaurant Fleur de Lys has been ranked as one of the top 40 restaurants in the United States in 2004, 2005, and 2006 by Gayot restaurant guide, and was awarded one Michelin star in 2006. Fleur de Lys has also been ranked as one of the top 25 restaurants in the United States by Food & Wine magazine.

Editor-In-Chief Elaine Harris ,Chef Hubert Keller, Scott Harris

We had dined at Fleur de Lys in Las Vegas several times over the years and were always impressed with the classic décor , unique chefs table, immaculate service and of course great French cuisine as only Chef Keller could create. Fleur’s concept of tapas had us wondering how this would work as we walked into Chef Keller’s newest creation.







Walking into Fleur you first notice its “ open air “ casual tables and a lively bar with plasma TVs. As we walked past the tables near the bar guided by our hostess to our table in the main dining room we gazed upward to the Chefs table overlooking the dining room surrounded by hundreds of bottles of wine which brought back fond memories of Fleur de Lys . The décor in the main dining room features earth tones of brown and beige with lighting in the shape of trees which gives guest a warm inviting feeling.

“Fleur is about globally inspired Tapas” stated GM Owen Deignan as he met us at our table and welcomed us to Fleur. The word “global” inspired us so we put ourselves in the very capable hands of Chef Keller and his Chef de Cuisine Steven Wolf.

Our first stop as always, was perusing through the very extensive wine list. The wine list features most of the “trophy” wines that you would expect from a venue such as Fleur but also offered a nice variety of wines from $ 60.00 and up. We chose a nice Cote du Rhone that we expected should pair well with whatever Chef Keller and Chef Wolf sent out.

Hummus & baba ganoush chick pea, eggplant , grilled flat bread

We started our journey with a lovely Hummus and Baba Ganoush Flat bread that tantalized our palates with layers of exotic flavors that kept us on the edge of our seats to see what was next.

Tuna tacos jalapeño, lime cilantro








When our very attentive server brought out the AHI Tuna Tacos , the dish was so pleasing to the eye we just wanted to stare at before we went any further. The expression “ you eat with your eyes” could not be more true of this dish. The pepper provided just the right heat and a nice avocado foam to cool things down made this a very balanced dish and one of our favorites of the night.



Salt cod fritters jamon Serrano, pickled garlic, romesco

This dish was put together very well. The salted Cod Fritters with Serrano and Garlic Romesco lived up to its name.

Merguez sausage saffron couscous, harissa











We waited with anticipation to see where the Chefs would take us for our next stop . A North African dish that is also popular in Northern Europe, The Merguez sausage with saffron gave our palates at treat of some wonderful exotic flavors that Chef Keller creates better than none other.

Angus sliders blue cheese, onion, bacon, pear








What would a Tapas restaurant be with out Sliders ? Fleur does it as good as anyone with juicy Angus Sliders with creamy blue cheese , onion , crispy bacon and a nice contrast of pear. We will come back just to enjoy this dish once again.

Crème brulée trio earl grey, orange, cookie dough & chocolate soufflé chocolate ganache and tobasco ice cream

After spending most of the night at Fleur dining our way around the world with Chef Keller could we have “room”for anything else ? Of course ! and it was now time for the finale and what a finale it was. A Crème Brulee trio featuring Earl Grey , Orange and Cookie was a exquisite introduction into one of the best Chocolate Souffle’s we have had. The lightness of the Earl Grey was the perfect lead into the Souffle at the end. These dishes were decadant, delicious and should not be missed .



GM Owen Deignan had been speaking to us all night about some very special cocktails with quite a presentation, so we had to indulge and we were very glad we did.

Passion fruit margarita

A combination of Passion Fruit , Sea Salt and Cheyenne pepper made table side in cloud of liquid nitrogen . The end result is a lovely cocktail with a consistency you can eat with a spoon.

Fleur has a couple great specials to indulge in as well. For those who enjoy Classic French wines and a one of a kind burger Chef Keller offers his FleurBurger 5000 wagyu beef, foiruffle gras, with A bottle of 1995 Château Petrus for $ 5000.00 . If the Fleur Burger is a little out of your range. Chef Kellers “in the shower” mac & cheese lobster, brunoise vegetable is a dish that he created for Master Chefs that really shows off his creativity in layering flavors.








Chef Keller has captured what people are looking for in these days and times. His culinary artistry is now available and approachable for families and many others than may not have been in a position to dine at Fleur d Lys in the past. More people should be exposed and gain an appreciation for creative, fresh dishes from a Celebrity Chef such as Chef Keller . They can gain that knowledge and appreciation for innovative cuisine and exceptional service at Fleur.

McIntyre Estate Vineyards provides a great blend of tradition and sustainability

There are many great wineries in the Santa Lucia Highlands located in very diverse Montery County. John Steinbeck described the area in his renown novel “ East of Eden” "The Santa Lucias stood up against the sky to the west and kept the valley from the open sea, and they were dark and brooding…”


The Santa Lucia mountains rise from Monterey's County's fertile Salinas Valley on the west, separating it from the Pacific Ocean. The vines of this steep hillside district enjoy cooling ocean breeze and fog from Monterey Bay. This results the finest early varietally-labeled Pinots from the district. Slow, gentle ripening that is California's longest “hang time” creating exceptional intensity, complexity, and balance in the grapes.

The McIntyre estate vineyard is located in the central section of the Santa Lucia Highlands. The vineyard was originally planted by the McFarland family in 1973 and boasts some of the Highlands’ oldest Pinot Noir and Chardonnay vines. In 1979 a Pinot Noir from the vineyard, under the “Stony Hill” label, is still regarded as one of best produced from the area.

Steve McIntyre

In March 1987, Steve McIntyre purchased the eighty acre property and put his years of experience to the test. Through three decades, the McIntyre family has been setting the standard for winegrowing on the Central Coast and in Monterey County. Steve McIntyre graduated with a Masters degree in Enology from CSU Fresno. He has planted and managed vineyards for numerous wineries including Galante, Smith & Hook, Mondavi, Joseph Phelps and Bonny Doon and has grown grapes for such prestigious wineries as Williams Selyem, Morgan, Artesa, Jordan, Bernardus, MacRostie, and Marilyn Remark to name a few.




Long before the “green” movement , Steve McIntyre helped “write the book” on sustainable winegrowing in the Santa Lucia Highlands appellation. This founding family has been farming in a responsible, sustainable manner long before such practices became the “in” thing to do.They grow grapes organically and biodynamically for several wineries and apply many of these techniques to their winery as well. They farm in a “sustainable system.” carefully taking into account everything that happens in and around the vineyard . Sustainability is a self correcting discipline that not only impacts the environment but society (their employees) and the bottom line as well. Prior to the 2009 harvest, McIntyre’s submit the copious documentation required on every aspect of its farming practices and face the independent auditor responsible for maintaining the strict new “sustainability” standards. Because of McIntyre’s two decades history of careful, conscientious stewardship of their Santa Lucia Highlands’ vineyard, they passed with flying colors. The McIntyre estate holds "certified sustainable" status from both the CCVT's SIP  program and the statewide CSWA.

Byron Kosuge

In 2004 , Steve brought in winemaker Byron Kosuge , a native Californian, born and raised in the Central Valley of California and the son of a UC Davis professor. Byron attended UC Davis, where he studied English Literature as well as Viticulture and Enology. He began his winemaking career in 1985 as a Pinot Noir and Chardonnay specialist in Carneros at Saintsbury Winery. After 15 years at Saintsbury, he departed in 2001 to pursue other projects, including his own label, B. Kosuge Wines, as well as Miura Vineyards, Foghorn, and Kingston Family Vineyards in Chile. All of these projects focus on Pinot Noir. He has also served as consultant to several Napa and Sonoma- based wineries

Today the McIntyre Vineyard keeps their focus on producing high quality Pinot Noir, Chardonnay, Merlot and a very special bottling of Sparking wine as well. We had the opportunity to have a focus tasting with Cheryl Warner , McIntyre Sales Manager to get to know these wines intimately.

2008 Estate Chardonnay-Santa Lucia Highlands

Monterey County is known for its light and flavorful Chardonnays. The McIntyre 2008 Santa Lucia Highlands Estate Chardonnay was a nice break from very “oaky” Chardonnays that don’t allow the true essences of the varietal to be appreciated. The 2007 Vintage earned a 92 point score from Wine Enthusiast which increased our expectation of the 2008 Vintage. On the nose , this lovely Chardonnay gave us aromas of grapefruit and orange giving way to lively citrus notes and balanced acid on the palate with hints of toast and butter on the end with a long finish . With only a 375 case production, this lovely Chardonnay was light, refreshing and fruit forward showing the passion that went into making this true to the varietal wine.

We had the opportunity to attend a Pinot Noir focus tasting last year and tasted Steve McIntyre’s Pinot Noirs along with many of the other living legends that produce some of the best Pinot Noirs ion the world. We looked forward to exploring them in much closer detail.



2006 Mission Ranch Pinot Noir-Arroyo Seco

Arroyo Seco is located just east of the Southern boundary of the Santa Lucia Highlands and is very well known for its Chardonnays and Pinot Noirs. In the glass The 2006 Mission Ranch is quite deep ruby in color and full bodied On the nose, big but nor overwhelming aromas of Cherry and blackberry jump out . Other similarly dark fruit flavors, spice and smoke join with cherry on the palate with a silky smooth finish. This wine is a great example of what can be done with Pinot Noir in the hands of a veteran. This Mission Ranch Pinot Noir is a big boisterous Pinot Noir but can still be called light and pretty . Like most Pinot Noirs that pick up a signature for its terrior this one is no exception , with a spice note and dark fruit flavors that is a signature of the Santa Lucia highlands and Arroyo Seco. A 400 case production makes this Pinot Noir a real gem and should be enjoyed after decanting to allow all of its unique flavors and Aromas to open.



2007 McIntyre Estate Pinot Noir – Santa Lucia Highlands

Once again , our palates were salivating with anticipation when we opened this lovely 92 Point Wine from Wine Enthusiast. Steve used two clones of Pinot Noir sustainably grown from their estate vineyard located in the heart of the coveted Santa Lucia Highlands appellation . On the nose characteristic light cherry and raspberry notes flow into a palate of cola and red jammy fruit with spice and a long elegant finish. This wonderful Pinot Noir was only the second Estate Pinot Noir to date and is very special. So special in fact , we took a bottle of the 2007 Estate Pinot Noir into the world renown Palme D’ Or restaurant in the historical Biltmore Resort and Spa in Coral Gables Florida and shared it with the Wine Director / GM and Chef.


Steve McIntyre is a true legend and his wines reflect his passion for winemaking and growing. We look forward to visiting again soon as he is in the midst of planning a “green” winery and visitors' center for their estate vineyard. The new facility will reflect their decades-long commitment to sustainable winegrowing. In addition they plan to make conscientious use of the natural attributes of their estate, employing solar collectors and even wind power, taking advantage of those famously strong Highlands’ breezes off Monterey Bay.

Lamp Lighter Inn in Carmel-by-the-Sea offers a unique way to experince Carmel for every member of the family

Our recent stay in Carmel California brought us to the delightful Lamplighter Inn. Located just minutes from one of the country’s most picturesque beaches, with amenities for your pet companion, these pleasing rooms and cottages are to be considered when looking for accommodations for your stay in Carmel California.

These cottages are especially nice for those traveling with young children and dogs. There is an outdoor shower to wash off the sand after a busy day at the beach with your family and your pet. All the rooms have a unique charm and quaintness that will appeal to any traveler and many of the rooms have fireplaces to keep you cozy and warm from any fog shrouded evening.

This lovely quaint hotel also features an attractive courtyard bordered by flowers and handmade bird feeders decorate each room and cottage, accenting the appeal of this landmark property that has been around since the 1930’s. For guests that love the wine culture of Monterey County , the Lamplighter Inn features a Wine and cheese reception  on Friday, Saturday, and Sunday between 5-6 PM. You can sample many of the great wines from the nearby vineyards while enjoying the company of fellow travelers.


Many hotels today feature complimentary breakfast buffets but the Lamplighter Inn does it one better . All stays include a complimentary breakfast basket. served to the room between 8.30 – 10.00 AM. Now THAT is service.

Carmel is known all over the world for its famous beach , Pebble Beach golf course , shopping and historic hotels with some world class dining. The lovely city was created to be a walking city and it still is today. The Lamplighter Inn is within walking distance of the best Carmel has to offer.

During our visit we took a few minutes to sit down with general manager, Bobby Richards and he described the Lampligher and its long history. Staying at a boutique hotel is always enlightening but when visiting Carmel-by-the-Sea we could not think of a better place to enjoy Carmel in a way it should be . For more information about the Lamplighter Inn please visit http://www.carmellamplighter.com/index.html

The 14th Annual Monterey County Great Wine Escape Weekend takes guests all over the county to experice world class food and wine

Monterey County California is almost half way between Santa Barbara and San Francisco and has some of the most fertile Vineyard and Agricultural land in the United Sates.










The history from Monterey’s Cannery Row to the fertile Salinas Valley was made known to the world when famed author and resident John Steinbeck wrote extensively about the people and the area is his well known novels “The Grapes of Wrath “ and “ Of Mine and Men” just to name a few. The “upside down , backward river “ is what Steinbeck himself called the north flowing Salinas River that carved out the Salinas Valley which today feeds 80% of our country’s ’vegetable needs.


Approximately 85 vintners and growers call Monterey Wine Country "home" which has been overlooked for some time. Monterey County’s lifestyle and wines are defined by the influence of the ocean and especially of Monterey Bay .

 The region is a unique place to visit as many enjoy all of the aspects of food , wine , history and entertainment the area has to offer. Many of the Monterey County wineries now have tasting rooms open to the public and provide a relaxed atmosphere where guests receive personal attention while tasting wines and learning about the winery.

emier Food   Monterey Wine Country Great Escape Weekend is held in November,  which is probably the best weather of the year in Monterey. The Great Wine Escape celebrates Monterey Wine Country’s world class wines and gastronomic delights crafted by nationally recognized chefs during a weekend of wine and culinary events. More than fifty award-winning wineries showcase their wines, reflecting the quality of the region’s nine distinct American Viticultural Areas.

John Steinbeck's Castle Rock

Once again we headed to Monterey to experience this great event. On this visit we based out of the very beautiful and quirky town of Carmel-by-the-Sea.







Our drive on day one of our journey started with a spiritual look at the area as we visited Castle Rock. The area made famous by John Steinbeck in his book “Pastures in Heaven “.

We could not have thought of a better way to start than than with Evan Oaks, owner of AG Venture Tours and Steinbeck expert. As Evan read passages from “Pastures in Heaven”, in a pasture with Castle Rock behind him , you could almost feel John Steinbeck’s presence with every word .

Rhonda Motil , Executive Director of the Monterey County Vintners and Growers Association joined us at this literary landmark as well.  She explained how “ The Thermal Rainbow of Monterey “ is a visual representation of Monterey Bay’s influence creating micro climates throughout Monterey County.

The coolest areas are to the north and closest to the ocean , while the warmest areas are to the south and more inland. She also added that 42 different varietals are planted in the county with Pinot Noir and Chardonnay doing well in the north;   Cabernet  Sauvignon  , Zinfandel and other Rhone varietals feel at home in the warmer south parts of the county.  Forty thousand planted acres make Monterey County their home and have been farmed sustanablity for quite some time.

On Friday  the Wine Experience guests could experience a multitude of winery open houses all over the county from Monterey, Carmel valley and Salinas . This unique opportunity gave the guests a chance to experience first hand the quality of Monterey Wines from Chardonnay, Pinot Noir and Rhone Varietals as well.



Talbott Wine Maker Dan Karlsen



Talbott Winery was our first stop and visited with the legendary winemaker Dan Karlsen .  As Dan spoke to us on subjects ranging from his wines, background  and winemaking philosophy we walked with him and sampled lovely Talbott Chardonnays  and Pinot Noir.



Andy Mitchell @ Hahn




We worked up quite an appetite after an ATV ride to a hill overlooking the Hahn Vineyard and the Salinas Valley. We were joined at the top by Philip Woodrow of Hahn and Vineyard Manager Andy Mitchell. From our vantage point we enjoyed barrel samples of some lovely Pinot Noir as Andy gave us a geography lesson on the valley and the very near by San Andreas Fault and its influence on the terrior

Andy Boy Colorful Cauliflower

With Lunch time upon us , how could we refuse a lunch at Hahn Winery prepared by Chef Brain Overhauser and lovely fresh  Andy Boy vegetables, joined by Margaret D’Arrigo her self.

If walking around the aquarium was not “your thing “there was also the Wine Enthusiast Signature Winemaker Dinner  at the InterContinental, The Clement Monterey on Cannery Row.

This lovely dinner showed off one of Monterey Wine Country’s signature varietals, Pinot Noir.  Wine lovers with a passion for Pinot Noir enjoyed   this exclusive opportunity to taste through an exclusive varietal tasting, paired with a five course meal under the direction of Executive Chef Jerry Regester of the InterContinental, The Clement Monterey.

Perhaps for many , this would have been a pretty full day of activities, but the Great Wine Escape Weekend had one more treat  and that was for the guests to end their day at the world famous Monterey Bay Aquarium.

Everywhere you look on the famed Cannery Row you can feel history.  The sun setting  over the Monterey Bay , sounds of the seals barking and the smell of the ocean spray on the rocks  below provided  guests a picturesque walk to a Barrel tasting of new and unique wines at the Aquarium.

Visiting the Aquarium at night is always a very special treat. And what a better way to see it than sipping unreleased wines as you stroll through what seems endless displays of colorful fish , seahorses , otters and so much more. 





Many legendary wineries and winemakers were present  to give the guests a pre-view of upcoming vintages.  Michael Michaud  himself was pouring guests a pre-view of his very nice Pinot Noirs. Other big names such as Ventana , Hahn , Estancia and J.Lohr were also there showing what we can expect in the years to come.

  The great thing about this whole region is that there are very fine smaller wineries that produce outstanding  wines from Chardonnays to Pinot Noirs.  McIntyre Vineyards impressed many with their Pinot Noirs . Wrath is known for some pretty high scoring wines and they did not disappoint anyone on this night with some of the best Pinot Noirs we have tasted. Scheid Vineyards, Manzoni Estates, Lockwood Vineyards and Pierce Ranch Vineyards all showed some very fine wines from different areas of the county showing off the county’s diversity.

The Second day of this great event focused guests on a series of Wine County Boot Camps that provided a hands on experience blending and sweating like a winemaker .

 The Carmel Valley Boot Camp / Wine 101—Château Julien Wine Estate featured a wine sensory seminar and barrel education and vineyard walk. The Salinas Valley Boot Camp / Vineyard to Table— Scheid Vineyards shared what it takes to farm and grow grapes in Monterey Wine Country and teamed up with Paraiso Vineyards for a hands-on Wine Blending Seminar.

On Cannery Row the Great Wine Escape Weekend provided guests a variety of choices to enjoy Monterey County. The Oenophile’s Delight at  the  InterContinental, The Clement Monterey offered a cheese  and chocolate pairing with the wines of Monterey County, A guided tasting through Monterey’s 9 AVAs or a Riedel wine glass demonstration.

John Ratto @ IL Fornaio

Having been in the vineyards the previous day we decided to spend some time in the very quaint city of  Carmel-by-the-Sea.  The IL Fornaio at The Pine Inn was the first stop of the day. General Manager John Ratto and his staff provided us with mimosas and breakfast as we were joined by Kris O’Conner  from the Central Coast Vineyard Team .

She was very informative as she discussed their acclaimed SIP (Sustainability in Practice) certification program that certify sustainable and organic Vineyards.

Kris O'Conner, CCVT



Carmel –by-the-Sea was designed from the very beginning to be a “walking town”.  Who better than to join us for a walk  was Monta Potter , Executive Director of the Carmel Chamber of Commerce.

As we walked the cobble stone streets and enjoyed Carmel’s unique character , Monta pointed out highlights and history that has made Carmel one of the leading travel destinations in the world.

Jack Galante

Carmel is also home to some lovely tasting rooms as well.  It did not take much prodding to make a stop at the Galante Vineyard tasting room where we were joined by Jack and Dawn Galante.  In addition to growing and producing wine, Jacks Great Grandfather J.F Devendorf was the founder of Carmel !  .

The Galante 2009 Sauvignon Blanc  with only a 580 case production provided a refreshing break from our walk around Carmel.  Jack was more than gracious and tasted us on his Pinot Noir , several very nice  Cabernet Sauvignons , Syrah and his very special 2007 Grand Champion  blend of Malbec, Petit Syrah  and Cabernet Sauvignon that he only produces 378 ( 6 pack ) cases.

Cannery Row was calling us again as we made our way back to Monterey to join the many attendees for the main event of the weekend , Taste the County in 175 Sips  at InterContinental, The Clement Monterey.   All of the events during the weekend pointed to this fabulous event where guests could enjoy wines from over 30 wineries from every corner of the county.

The ballroom at the InterContinental was buzzing with excitement as the guests entered the room with great anticipation of tasting outstanding wines and enjoying some signature dishes and Executive Chef Demonstrations.

Many of Monterey county’s  hidden gems were on hand right next to legends like Phil Woodward  ( Chalone Judgment of Paris 1976 fame ) of Graff Family Vineyards and  and  Michael Michaud from his namesake vineyard Michaud . We made a stops at Wrath ,  Otter Cove , McIntyre , Delicato and Estancia as well. Having all of these wonderful wineries in one place really showed off the diversity of the county and the wines they produce. 



Chef Todd Fisher

 When you have great wines you have to know that there would be some great food as well.   Many of the area best Chefs were in the house and made sure we did not go hungry.

Chef Tim Wood

Local favorite Chef Todd Fisher  was one of our first stops as we worked our way through the tasting. IL Fornio’s Executive Chef Gabriel Rodriguez and Carmel Valley Ranch Executive Chef Tim Wood both kept the guests coming back for more.



Winemaker Richard Oh














The sun was beginning to set once more over beautiful Monterey Bay , but just like the day before , There was more to come. Guests had a choice of over a dozen Winemaker dinners held all over the county to tantalize their wine and culinary palates.

For us , it was a very special invite only dinner at the Pacific’s Edge Restaurant at The Highlands Inn on the cliffs overlooking the Pacific Ocean. When invited by Estancia Winery and Host , Winemaker Scott Kelley  to attend a winemaker  dinner at one of the Top 100 Zagat Rated restaurants and USA Today’s Top 10 Restaurants with a view in the country, we did not hesitate.

The five course winemaker dinner created by Executive Chef Matt Bolton set the stage for a memorable evening with a wonderful pairing of exceptional food and wine.

The final day of The Great Wine Escape weekend focused on the Culinary Skills  of very talented Executive Chefs.  A Culinary Showcase and Lunch provided   intimate cooking  demonstrations presented by The Food Network’s Executive Chef, Robert Bleifer and Jerry Regester, Executive Chef, InterContinental, The Clement Monterey  and was wonderful way to end the  14^th Annual Great Wine Escape Weekend and send guests home happy and content.

Monterey County ,  from the history of Cannery Row to Steinbeck’s Salinas Valley ,world class wines and award winning Chefs is now being recognized world wide  for the special region that it has become. The  14^th Great Wine Escape Weekend was a great way to explore the entire county and we have already marked our calendar  for November 11-13^th 2011 for the 15^th Annual event.

Join Elaine Harris Editor-In-Chief of The Cuisineist  as she takes you on 4 day journey through the Food and Wine of Monterey County and see you next year !